Here’s a classic and easy creamy potato salad recipe without the eggs and dairy! This tastes just as great as the original. In fact, no one will know the difference if you don’t tell them.
When you’re invited to a vegan pot luck, sometimes you need to improvise! There’s no need to stress over what to bring sine most recipes can easily be adapted. So here I have what I consider to be a classic potato salad, just minus any eggs or dairy. Making this a perfectly acceptable dish to bring to a vegan gathering.
So what constitutes a classic potato salad?
- A green herb, either dill, parsley or cilantro
- and well, potatoes of course?
Once you cover all of the above, you can add in any other veggies you like. If you want to mix things up a little, get creative. In this case, I use corn and red pepper to add some colour.
Then there’s the issue of a creamy sauce. Potato salads often use mayonnaise as the base with a few other spices and condiments to punch it up. So I swapped for Vegenaise, which if you haven’t already tried, tastes EXACTLY like regular mayo. Then I add some mustard and apple cider vinegar for the tang. Then some spices, and mix it all up! And there you have it! Potato salad, veganized.
I like to cut my potatoes before boiling to save time on the cooking process. This easy creamy potato salad can be made very quickly by saving all that cooking time.
While the potatoes are cooking, I quickly prep my toppings. Once cooked, let the potatoes cool down in an ice bath so they don’t get too mushy. Then toss everything together and enjoy. Easy!
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